Lamb on the sunshine coast

  • Traditional butchering done on-site
  • Fresh, locally sourced Australian meats
  • Convenient packaging & bulk options

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Sunshine Coast Lamb

If you’ve ever been disappointed by dry, bland lamb, you’ll appreciate the difference of a properly cut, quality portion. At Nambour Heights Butchery on the Sunshine Coast, we offer premium lamb sourced for tenderness and full-bodied flavour. Whether you’re preparing a roast for Sunday lunch or cooking something special for guests, we’ve got you sorted with legs, shoulders, chops, and mince, cut to suit the occasion.


We make it easy to get what you need with:


  • Chops, legs, shoulders & mince
  • Portioned cuts or bulk supply
  • Perfect for home or hospitality


We know how to prepare lamb that cooks beautifully and tastes even better. Whether you need a small portion or large order, we’ll get it packed, portioned & ready to go.


Call 07 5441 6400 to speak with our team or order ahead.

Mastering the Art of Ink

Lamb offers richness and versatility that few meats can match—from grilled chops and slow-roasted shoulders to hearty mince for pies or stews.


We prepare every cut on-site to suit how you cook, whether you’re feeding the family or preparing for a special event. Bulk ordering, cryovacing, and freezer packaging are available to make storage and prep even easier.


Our lamb is cut for flavour, convenience & flexibility with:


  • Options for grilling, roasting & slow cooking
  • Packaging to suit your freezer or fridge
  • Supply suitable for households or commercial kitchens


Whatever’s on your menu, we’ll help you find the right cut and portion size to match. With expert service and top-quality lamb, you’ll always know what to expect—and it’ll taste just right.

Lamb Loin Chops Are Being Sold for $ 24.99 — Nambour Heights Butchery in Nambour, QLD
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Frequently Asked Questions

  • What are the best cuts of lamb for roasting?

    Lamb leg and shoulder are excellent for roasting. A leg provides a leaner, classic roast, while shoulder has more fat and is ideal for slow cooking. Both deliver great flavour and tender results when cooked properly and rested before carving.

  • How do I store lamb for maximum freshness?

    Store lamb in the fridge and use it within 2–3 days. If you’re not cooking it straight away, freeze it in vacuum-sealed or airtight packaging. It can be safely frozen for up to 6 months. Thaw lamb in the fridge, not at room temperature, to maintain quality.

  • What’s the difference between lamb and mutton?

    Lamb comes from sheep less than a year old and has a mild, tender flavour. Mutton is from older sheep, with a stronger, gamier taste and firmer texture. Lamb is generally preferred for everyday meals and entertaining, while mutton suits rich, slow-cooked dishes.